Category Archives: Event Planning

Aug 21, 2018

photo by Corbin Gurkin

Even though it hard to think about heavier or more savory items right now when temps are soaring, many of you in the planning process now are most likely having a fall wedding and planning the details now… Do you know what you are serving yet?  Here are some of our favorite fall flavors from recent events and some serving ideas for you. Above, our wedding at the Roaring Fork Club in Basalt, CO worked with us to plan a menu totally based on seasonal items especially local items.  Spice rubbed pork belly over savory slaw served on tasting spoons made a pretty presentation for cocktail hour.

photos by Liz Banfield

Heavier items blended with lighter fare work well after summer. For this Palmetto Bluff wedding, pimento cheese biscuits, fried shrimp with a smoked tomato sauce, and she crab soup (that may not look the best on it’s own) is dressed up in mini containers and served up on custom paper lined tray.

photos by Liz Banfield and Squire Fox (bottom right)

Switching out standard flavors for ones typically associated with fall are something to think about… To change Southern Ham Biscuits, sweet potato biscuits are used instead. Lighter items like seared scallops and a vichyssoise are served on rustic wood platters… Definitely discuss how things will be presented or ask to see the caterer’s selection during your meal planning process.

photo by Corbin Gurkin

Another consideration instead of traditional displays or passing are mobile displays. We have a wheeled cart that we offer up to our clients often- whether for desserts, cocktails, or whatnot. Here, it’s used as a traditional cheese cart with accoutrements. This offers so much flexibility on items, and you don’t need to go overboard as you would on a display.

photos by Liz Banfield

Don’t get us wrong, we still like an abundant display.. We built these custom acrylic tables that we can top with surfaces like wooden butcher block or marble slabs depending on the design.  This antipasta display by Peter Ambrose was full of different containers, flavors, and seasonal herbs… photos by Corbin Gurkin

We do still see requests for multi course dinners, and there are ways to do this after a cocktail hour without leaving guests so stuffed they are uncomfortable.  Guests at this Charleston wedding enjoyed an artfully presented spinach salad, local fish with a rustic sauce, and then roasted tenderloin and asparagus with au poivre is about as traditional fall as you can get, but in delicate portions leaves guests with just enough.
photo by Adrienne Page

If you are planning for stations versus a seated dinner, smaller already plated dishes are how we like to suggest our caterers handle this. It makes it easy for guests to walk right up maybe with a drink already in hand and grab something easily… And of course to customize a standard wedding dish at this point- shrimp and grits, we replaced the shrimp with quail.

photo by Corbin Gurkin

Of course, you can’t forget the dessert… If you have always wanted a chocolate cake now is the time to serve it up… Love this design by Jim Smeal for one of our fall Charleston events.

8.21.18   |   TARA GUÉRARD
Cakes, Entertaining, Event Design, Event Planning, Food and Drink, Parties, Reception, Travel, Weddings | Comments >>
Aug 21, 2018

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This amazing seaside ceremony and reception in Newport, RI was such a fun event for us to do, as we had planned the bride’s best friends’ and business partner’s wedding a year prior. Also, the coastal landscape here is so different than ours on the Southeast coast, so it was great having such a lovely backdrop.  The ceremony held at a private home owned by friends of the family and a reception followed at the New York Yacht Club. All of the gorgeous images are by Corbin Gurkin.

Bridal Collage

Dress Collage

As her something old, the bride’s wore her grandmother’s pearl earrings, and something new was the gown designed by the bride with her matron of honor and business partner in Dee Hutton/Dee Hutton Bridal.  For something borrowed, a diamond bracelet from best friend was perfect, and her sapphire engagement ring was of course “something blue”.

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Having family from France, that was a huge influence on much of the design… From lavender used throughout the floral design to the Chantilly lace in the bride’s gown, French elements were predominant throughout.

Printed Collage

Lettered Olive took the coordinated pastel color palette and made modern and whimisical influences on traditional wedding stationary.  The guest bags were drawstring bags printed with a hand drawn map of Newport… Lots of sweets and treats like swedish fish as a playful nod to the coast, and NYC black and white cookies for a hometown fave.

bridesmaids CollageInstead of having the wedding party in matching gowns, the ladies wore shades of pastels in different styles by Dee Hutton. That way, when all together, stylish “rainbow” array came together.
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ceremony Collage

Heel savers and umbrellas were available to guests for walking across the grand lawn of the ceremony venue.

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A custom bridge lined with boxes of lavender buds was built across the pool making a breathtaking aisle and entrance for our bride.

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A spectacular view of boats in the harbor made for an amazing ceremony… this is one of my favorites we have ever done!

Cocktail Collage

Cocktail hour Collage

Guests enjoyed Rose and Seafood on the lawn overlooking the water, at the New York Yacht Club. So thankful for the gorgeous weather we had all weekend. We even able to use our lovely fabric lined umbrellas to shade the lounge seating and oyster bar.  The escort “cards” were housed in a French farmer’s market… cones of toile paper holding stems of lavender were calligraphied with guests’ names and table numbers.

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A grand tent with curtains revealing sweeping  sunset views housed dinner and dancing. We even built a little “porch” off of the main tent for part of the after dinner lounge… A little way for us to bring the south to Newport!

Dinner Collage

The bride wanted a summery pastel wonderland, so draping the ceiling in complimentary shades transformed the huge white tent. Long tables with French toile linens lined with varying centerpieces containing lush blooms like peonies, roses, hydrangea, and ivy greens.

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Lounge Collage

Confectionary Designs provided a tired cake with perfect pink rose accents, along with a variety of rainbow macaroons and other sweets served with vintage china.

263-2016_Stephanie_Peter_1999Dancing Collage

After a night of dancing on a custom dance floor (mint green and white checkered), the bride changed into a second  Dee Hutton Little White Dress. also designed by best friend and business partner.

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The couple said goodbye with a sparkler send off and departed in a vintage yacht. A late night after party was held at the Tennis Hall of Fame where the couple soon joined guests into the wee hours…

8.21.18   |   TARA GUÉRARD
Bridal, Bridal Style, Dresses, Event Design, Event Planning, Fashion, Food and Drink, New York, Press, Reception, Uncategorized, Weddings | Comments >>

Tara Guerard Soiree by Adrienne Page

This wedding has us all getting ready for beach season! This couple married overlooking the beach on Seabrook Island, where the bride’s family has a home. You could see the love between them, and having fun was their top priority. Good thing everyone kept their cool when a blackout happened that day causing the entire island to loose power- which means A.C. (at the end of July in Charleston no less).  Adrienne Page provides the lovely images.

Accessories collage

Wanting something different, when we found the fabric we were going to use throughout the wedding decor, we decided to have clutches made for the bridesmaids to carry as well.

Flower girl collage

The flower girls wore crowns made with the same summer flowers, and were gifted Charleston Sweetgrass baskets.

Ceremony collage bridesmaids

Bridesmaids wore mossy green linen shift dresses by JCrew, and carried airy summer bouquets fit and hearty enough for a seaside ceremony.

wreath

The flowers were a mix of summer blooms like zinnias, dahlias, lisianthus, and maidenhair fern.

Food collageThe guests dined at stations with Lowcountry and Mexican influences. When doing stations, I like when the dishes pre composed and already plated, so that guests can easily grab a dish and eat it while maybe having to stand or with a drink in hand. Desserts accompanying the cake were Caramel Flan, and mini Churros in Chocolate.

favors

Favors were little peach baskets filled with local South Carolina peaches.

Printed Collage

Lettered Olive designed a logo that was used throughout the wedding printing that included die cut shapes and signage mimicking the logo. A green “burlap” pattern was also created to bring in the wedding palette and materials.

Reception Collage

A lounge was created on the porch for guests to enjoy the beach views. Sea elements were a small detail- coral votives and the centerpiece stems were covered by mixed shells resting in the vases.

Cake

 The wedding cake by Jim Smeal featured burlap rings with green growing vines…

Lanterns

Going away Collage

For the couple who were moving to Texas after the wedding, we surprised them with Texas state flags that guests waved as the couple departed by golf cart.

8.21.18   |   TARA GUÉRARD
Bridal Style, Cakes, Charleston, Event Design, Event Planning, Flowers, Food and Drink, Reception, Stationery, Invitations and Pretty Papers, The Lettered Olive, Uncategorized, Weddings | Comments >>